We tried this recipe: https://www.foodandwine.com/recipes/whole-roast-chicken-with-40-brussels-sprouts Our modifications: first, based on prior reviews complaining of undercooked chicken and because we used a 5 ½ lb bird, we increased the total cooking time from 50 mins to nearly 2 hours (120 mins) at 450. Second, we started with the chicken breast side down, but at the 30 min mark, we flipped it to breast side up. Third, we found that the otherwise empty roasting pan started to noisily splatter with olive oil (which has a low smoking point). To counter that, around the 45 min mark, we added 6 small shallots (peeled and halved lengthwise, along the grain) tossed in ½ tsp corn oil (to raise the smoke point) to the pan. At the 25 min mark, we added the brussel sprouts and the fennel seeds (which we used instead of caraway). Instead of butter, we drizzled olive oil on the brussel sprouts so that they wouldn’t dry out. (Sept. 2018)
During the last 60 mins, we baked russet potatoes on another rack in the same oven, details here: http://piglettedc.tumblr.com/post/177671626126/oven-baked-potatoes-we-followed-this-recipe
Cooking Adventures 